This recipe is sponsored by Fratelli Beretta USA. All opinions are my own.
This recipe for chicken and chorizo paella pays homage to the traditional Spanish dish. The flavors of saffron, chorizo and sofrito gives this easy recipe an authentic Spanish flair.
Paella is the original one-pan wonder. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.
This chicken and chorizo recipe pays homage to the original dish, by featuring chicken and Spanish style chorizo, which is a dry aged sausage spiced with garlic, pimentón (smoked sweet paprika) and salt. I use the best chorizo available, from Fratelli Beretta! Since 1812, Fratelli Beretta remains the longest existing family-owned business in Italian charcuterie tradition, focused on providing quality products, deeply entrenched in tradition while emerging as a leader in innovation. To find out where you can buy Fratelli Beretta products, check out their store locator.
What Does Paella Mean?
It’s a little confusing but ’paella’ or to be more exact ‘la paella’ is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin ‘patella’ meaning pan. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using their own wooden spoon. This makes it a great dish for company.
What Ingredients Are In Chicken and Chorizo Paella?
Paella was originally a dish for farm workers, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavor and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special color and flavor.
A Spanish style sofrito (mixture of bell peppers, onion and garlic) forms the base flavors for paella. Traditional paella is typically made with arroz bomba, which is a short grain rice that is primarily cultivated in the eastern parts of Spain, where Valencia is located. If you can’t find that, you can use any other short grain rice.
What to Serve with Chicken and Chorizo Paella?
The beauty of paella is that it’s a one pot meal. To add extra veggies to this dish, you can add frozen peas about 5 minutes before serving. A green salad, some crusty bread, and a glass of Spanish wine, like a robust Rioja, are the perfect accompaniment. Many Spanish and Portuguese restaurants serve paella with sliced fried potatoes, that’s super delicious too!
Check out these other one-pot dishes from Delish D’Lites
- Arroz Con Pollo (Puerto Rican Chicken & Rice)
- Carne Guisada (Puerto Rican Beef Stew)
- Pollo Guisado (Puerto Rican Chicken Stew)
- Bistec Encebollado (Puerto Rican Steak and Onions)
- Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo)
- Instant Pot Vegan Pumpkin Rice Pudding
- Smoky Sweet Potato and Black Bean Chili
- Kabocha Squash and Chickpea Curry
Spanish Style Chicken and Chorizo Paella
- 1 tbsp olive oil
- 4 bone-in chicken thighs
- 4 oz Fratelli Beretta Chorizo sliced into half moons
- 1/2 onion peeled & diced
- 1/2 bell pepper red, yellow or orange
- 2 garlic cloves, peeled and minced
- 1/2 tsp smoked Spanish paprika
- 1 cup arroz bomba or other short grain rice
- 2 cups low sodium chicken broth
- 1/4 tsp saffron threads a generous pinch
- salt and pepper, to taste
- 2 tbsp fresh parsley, for garnish
Combine the saffron threads with 2 cups of warm chicken broth to let it infuse. Set aside.
Season chicken with salt and pepper on both sides. Heat about 1 tablespoon olive oil in a large 12 inch shallow skillet or paella pan over medium heat. Cook the chicken about 5-6minutes per side, until browned on both sides. Remove from pan and transfer to a plate.
To the same pan, add the onions, bell peppers, garlic, and smoked paprika, adding more olive oil to the pan if needed. Cook until softened and fragrant. Add chorizo to the pan and cook for about 3 minutes until the chorizo is fragrant, stirring occasionally.
Add the rice and stir, to toast the rice. Cook about 2-3 minutes. Stir in the chicken broth and saffron threads. Season with 1/4 teaspoon salt and ¼ teaspoon ground black pepper.
Nestle the chicken into the rice (don't stir anymore at this point.) Cook uncovered for 20-25 minutes on low, rotating occasionally if one side of the pan is cooking less than the other. This will also prevent the bottom from burning.
Remove from heat and cover with foil for 10 minutes. During this time, the rice will absorb the remaining liquid and flavors. Garnish with parsley, and lemon wedges, if desired.
Made it today and used chicken wings and sausage and came out to die for.
I live your recipes and your site (as a fellow Boricua.) Is there a way to add some seafood (like Shrimp & Sea Scallops) and not ruin the dish with extra moisture? Please let me know. Thanks.
Absolutely, add them in the last 5 minutes.